Butternut Squash Soup

butternut squash soup

A delicious, and cozy soup



  • 2 small, or 1 large butternut squash
  • 2 T of butter
  • 2 T of olive oil
  • 1 large sweet onion
  • 1 cup of baby carrots
  • 1 large apple – peeled, chopped, and cored – I used a Macintosh apple, but Granny Smith works well, too
  • 1&1/2 tsp. of salt
  • 1 tsp. of pepper
  • 5 cups of chicken broth
  • 1/4 cup of whipping cream
  • 1/2 tsp. of curry
  • 1/8 tsp. of cumin


  1. Cut the squash in half, scoop out the seed with a spoon and dicard
  2. Place the squash halves on a baking sheet
  3. Place in the oven at 400 degrees for about 45 minutes.
  4. Melt butter with the olive oil in a large pot over medium heat
  5. Add the onion, carrots, apple, salt & pepper
  6. Saute for about 20 minutes, or until everything is tender, and onion is caramel colored
  7. Add the chicken broth
  8. Scoop the baked butternut squash out of the skins, and add that, as well – stir in
  9. Bring pot to a boil, reduce heat to a simmer for about 10 min.
  10. Remove from heat, and let stand for until it has cooled off
  11. Using a food processor or blender, process the soup until it is a smooth consistency
  12. Pour the mixture back into the pot
  13. Add whipping cream and spices
  14. Cook on low, covered for about an hour
  15. Serving Suggestion – sour cream and chives